Ingredients
Keto Pie Crust
- 1 1/2 cups Almond Flour
- 1 tsp Vanilla Extract
- 3 tbsp Swerve Confectioner’s Sugar Substitute
- 2 ounces Cream Cheese, softened
- 3 tbsp Melted Butter
Snickerdoodle Cheesecake Filling
- 1 tsp Unflavored Gelatin Powder
- 1 tbsp Boiling Water
- 8 ounces Cream Cheese, softened
- 1/4 cup Swerve Brown Sugar Substitute
- 1/3 cup Swerve Confectioner’s Sugar Substitute
- 1/4 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1 cup Heavy Whipping Cream
Instructions
- Prepare the Crust: In a mixing bowl, combine almond flour, vanilla extract, Swerve confectioner’s sugar, softened cream cheese, and melted butter. Mix thoroughly until the dough forms a crumbly mixture.
- Form the Crust Base: Press the crust mixture firmly into the bottom of a well-greased 9×9-inch baking dish, ensuring it’s evenly distributed for a uniform crust layer.
- Bloom the Gelatin: In a separate mixing bowl, add the unflavored gelatin powder to boiling water. Stir well and let it sit for 5 minutes to fully bloom and soften.
- Make the Cheesecake Mixture: To the gelatin mixture, add softened cream cheese, Swerve brown sugar substitute, Swerve confectioner’s sugar substitute, ground ginger, and ground cinnamon. Beat the mixture until smooth and creamy, then set aside.
- Whip the Cream: In another bowl, beat the heavy whipping cream until stiff peaks form. This will create the light and fluffy texture needed for the cheesecake filling.
- Combine and Fold: Gently fold the whipped cream into the cream cheese mixture until evenly combined and smooth without deflating the whipped cream.
- Assemble and Chill: Pour and smooth the cheesecake filling over the prepared crust in the baking dish. Cover and chill in the refrigerator for at least 4 hours, or until set, before serving.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Press the crust firmly into the baking dish to ensure it holds together well.
- Allow the gelatin to fully bloom in boiling water; this prevents lumps in your cheesecake filling.
- Chilling for at least 4 hours is crucial for the bars to set properly. Overnight chilling yields best results.
- Use Swerve or another keto-friendly sweetener to keep the recipe low-carb and sugar-free.
- The recipe can be stored covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb, Gluten Free, Keto
